Accessories: indica rice flour (dry, fine) 100 grams of dried yellow flowers (dried) 10 grams of fungus (water) 25 grams of starch (broad beans) 25 grams

Seasonings: soy sauce 3 grams of wine 5 grams of pepper 5 grams of green onions 10 grams of ginger 5 grams of lard (refined) 50 grams of salt 5 grams of each moderately

Powdered steamed stonefish practice:

The way

Powdered steamed stonefish:

1. p> 1. stone fish (yellow croaker) slaughtered clean, slice of net fish meat on the cutting board into 4 cm square pieces, into the basin;

2. shallots and ginger clean, shallots cut flowers, ginger minced;

3. yellow flowers with water soak with the fungus to choose and wash, standby;

4. fish add salt, cooking wine, shallots, ginger minced, cooked lard marinade for 30 minutes, evenly roll on a layer of indica rice flour;

5. A layer of indica rice flour;

5. will be on the indica rice flour fish arranged in a round cage, about 20 minutes of steam on high heat, remove the fish plate;

6. frying pan on a high flame, into the original chicken broth 100 ml heat, and then into the yellow flowers, black fungus, soy sauce, wet cornstarch thickening of the rice broth, dripping cooked lard pot, poured in the steamed stone fish, sprinkled with pepper that is complete.

For more information on steamed stonefish, see Mint.com Food Library/shiwu/fenzhengshitouyu